Brussels and Potatoes

Roasted vegetables are a staple appetizer in my kitchen. It’s forgiving
and a nice way to use up any left-over vegetables you may have in your
pantry or fridge. This time of year I always keep some Brussels sprouts
and potatoes on hand which make for a nice combination when roasted
together. Top with some crispy prosciutto (or bacon) for flavor and you
have a nice side dish or standalone entree.

Heat oil over medium heat in a small pan. Add the prosciutto pieces
and cook until crisp. Remove with a slotted spoon to a plate and set
aside.

Place the Brussels sprouts, potato, carrots, onion and garlic cloves
in a roasting dish. Pour in balsamic vinegar and olive oil. Season with
salt and pepper and mix well. Cook for about 40-45 minutes, stirring
mixture halfway to evenly brown. When finished, place vegetables on
serving platter and top with crispy prosciutto.